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Grandma’s Frosted Lemon Bars

Grandma’s Frosted Lemon Bars
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 16
A cool pop of lemon frosting dresses up this dessert, and is the perfect topping for the chewy, tangy bar cookies.
Updated August 8, 2011
Make With
Make With
Gold Medal Flour



  • 1/2 cup butter, softened
  • 1 cup Gold Medal™ all-purpose flour, sifted
  • 1/4 cup powdered sugar, sifted


  • 2 eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 4 teaspoons freshly squeeze lemon juice
  • 1/2 teaspoon lemon zest (or more to taste)


  • 1
    Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
  • 2
    In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
  • 3
    Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
  • 4
    Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
  • 5
    Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
  • 6
    Cool completely before frosting.
  • 7
    In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
  • 8
    Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

  • Refrigerating for at least two hours or overnight makes it easier to cut bars into squares.

No nutrition information available for this recipe
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